Cut pineapple into wedges.

Cut mangoes into small chunks.

Slice bananas.

Blend mango and banana with 1/4 cup water.

Combine blended mixture and pineapple chunks in a pot.

Mash the fruit mixture with a potato masher.

Place pot on medium heat.

Add freshly squeezed lime juice from two limes.

Bring the pot to a slow boil.

Add sugar and pectin.

Bring to a full boil.

Add habanero halves.

Boil for 3-5 minutes.

Remove 5 habaneros (10 halves in total).

Mince the remaining habanero halves.

Add minced habanero back to the mixture.

Ladle jam into sterilized canning jars, leaving 1/4 inch headroom.

Boil jars for 10+ minutes, adjusting time for altitude and jar size.

Allow to cool on a wire rack.